Dairy & Gluten Free Savory Bread Pudding

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4-6 1x
  • Category: breakfast
  • Cuisine: Gluten Free


  • 1 tbsp extra virgin olive oil
  • 2 cups frozen spinach, thawed
  • 1/8 tsp salt
  • 2 large eggs
  • 1 cup gluten free pasteurized egg whites (or 8 large egg whites)
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1 ½ cups unsweetened plain almond milk (we use Silk Pure Almond)
  • 3 gluten free hot dog buns (we use Udi’s Gluten Free)
  • 1 tbsp plus 1 tsp non-hydrogenated vegetable spread (here we used Earth Balance Garlic & Herb spread, for extra flavor)
  • 1 ¼ cups shredded pepperjack or cheddar style non-dairy, gluten free cheese (here we used Daiya Pepperjack )


  1. Preheat oven to 350F. Spray a 1.5 quart round casserole dish generously with cooking spray or grease lightly with oil
  2. Sauté thawed spinach in olive oil at medium heat. Season with 1/8 teaspoon salt and cook for about 5 minutes. Set aside
  3. Cut buns in half lengthwise and spread each one lightly with vegetable spread. Cut into aproximately 1 1/2 inch cubes
  4. In a large bowl, beat eggs and egg whites, season with salt and black pepper. Add almond milk, cooked spinach and 1 cup shredded cheese and mix until well combined
  5. Arrange bun cubes in prepared casserole dish. Pour egg mixture all over the bread, pressing down gently so it’s well covered. Let it soak for 15 minutes.
  6. Sprinkle remaining ¼ cup shredded cheese on top and bake in middle rack at 350F for one hour and 15 minutes*


*Note: Bread pudding will puff up as it bakes, so make sure to remove the top rack of your oven, or place it far enough from the casserole dish